Hi all,

Since so many of our customers are planning to vacation during the last few ‘official’ weeks of summer, we have decided to take some time off out of the kitchen. Therefore, there will be no meal deliveries until after Labor Day. During the next couple weeks we will be planning new fall menus and testing new recipes (OK, I guess we will be in the kitchen!).

If you find yourself at home, too, and in need of some simple meals, you’ll want to include the Eggplant Salad recently published in the NYT:

http://www.nytimes.com/2007/08/15/dining/151arex.html?ref=dining

It’s easy to prepare and surprisingly very flavorful. It’s a very simple recipe, so the key is to use the freshest produce you can find. If you use those bland ‘pink’ tomatoes from the supermarket, you won’t find the salad very satisfying. I used heirloom tomatoes and the tiniest baby eggplant I could find at the farmer’s market–they were very sweet and thin-skinned. I’m not a big fan of mint, so I substituted basil. Although I had hoped to have left overs, my family polished this salad off at one meal, so you might want to make a double batch!

Enjoy the rest of August, and we’ll see you in September!

Ellen